The malt Carapils® is quite special. Although it is technically a crystal malt (or cara), it is not used as such. In fact, its main function is not to impart flavor and color (only 5 EBC), but dextrins.

These dextrins are actually complex sugars that will not be broken down by the yeast. The result will affect the texture and (especially) the foam retention. Although it can be used up to 40%, 5% is usually sufficient to achieve the desired result. Indeed, what we are primarily looking for with Carapils® is functionality rather than taste.

Another advantage of Carapils® is that its ability to retain foam also helps to keep the most volatile aromatic compounds in the beer. For delicate beers like some IPAs, a small percentage of this malt will be relevant.

When chewed as is, Carapils® will present sweet caramel notes.